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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 03-21-2007, 09:47 PM   #16
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Quote:
Originally Posted by tony76248
Just put some habanero peppers in a jar of cheap vodka and in two days your lips will be burning. I do cut the tops off the peppers to allow the heat to mingle with the vodka better!

Ever make some spicy Bloody Mary's out of that stuff? I'll bet that would be awesome!
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Old 03-22-2007, 08:18 AM   #17
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Quote:
Originally Posted by smpa86
Ever make some spicy Bloody Mary's out of that stuff? I'll bet that would be awesome!
That was what we made it for initially. Then we got to sipping on it and had to replenish the vodka. You would be amazed at how quick it gets back up to full strength when you add more vodka. I normally use Absolute Peppar for BMs. Plus horseradish...that is the kicker.
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Old 03-22-2007, 08:21 AM   #18
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Quote:
Originally Posted by tony76248
That was what we made it for initially. Then we got to sipping on it and had to replenish the vodka. You would be amazed at how quick it gets back up to full strength when you add more vodka. I normally use Absolute Peppar for BMs. Plus horseradish...that is the kicker.

Horseradish in a BM...now why haven't I thought of that!
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Old 03-22-2007, 08:53 AM   #19
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Quote:
Originally Posted by Arlin_MacRae
Horseradish in a BM...now why haven't I thought of that!
They (BM's) are perfect when you have to eat them with a fork!
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There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

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ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
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Wood Crate Cold smoker w/ smoke injector
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Old 03-22-2007, 10:07 AM   #20
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A wise man once told me not to worry about getting "hot" food to the judges. He said by the time they bite into an entry its cold, bottom line. The things sit on the tables for 15 minutes, then get opened 3 or 4 times to look at then get passed around, their just cold. He said that the best you can shoot for is a little above room temp. I don't know if it's true or not but anyone agree with this?
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Old 03-22-2007, 12:12 PM   #21
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There were a few that couldn't even drink it. As fast as it went in, it went back out. I noticed one guy about to take a big swig and I had to stop him... That would not have been purty.
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Old 03-22-2007, 03:37 PM   #22
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Quote:
Originally Posted by smpa86
A wise man once told me not to worry about getting "hot" food to the judges. He said by the time they bite into an entry its cold, bottom line. The things sit on the tables for 15 minutes, then get opened 3 or 4 times to look at then get passed around, their just cold. He said that the best you can shoot for is a little above room temp. I don't know if it's true or not but anyone agree with this?
I do agree with you....now. I must say, I learned the hard way. All part of the growing process though. The big problem was, I did a practice cook the day before. Problem was I used lump the day before and briquettes on the day of the smoke. The reason for that is because the lump kept falling through the grates.....ughhhh

Live and learn.
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"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
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